Lamb and Fruit Pilaf
2 Tbs olive oil
1 onion, chopped
1 and 1/2 - 2 lbs lean lamb, cut into 1-inch pieces
1 cup dried apricots, halved
1/2 cup seedless raisins
1/2 tsp ground cinnamon
1/2 tsp dried thyme
Salt and freshly ground pepper to taste
2 cups long-grain rice, cooked according to package directions
Toasted slivered almonds for garnish
Heat the oil in a skillet over moderate heat and saute the onion until tender but not brown, about 5 minutes. Add the lamb and brown on all sides. Add the apricots, raisins, cinnamon, thyme, salt, pepper, and enough water to barely cover the meat. Reduce the heat and simmer covered until the meat is tender, about 1 and 1/2 hours. Place the cooked rice in a greased baking dish and spoon the lamb mixture on top.
Bake in a preheated 325f oven for 15 minutes. Garnish with toasted almonds.
Serves 4 to 6.